Preparation

1. Rinse the mussels thoroughly to remove any sand or dirt.
2. Peel and finely chop the shallot, and cut the chorizo into pieces.
3. Heat the olive oil in a pot and sauté the shallot. Add the chorizo and cook briefly. Add the Fiesta Mediterranea mix and cook for a few minutes.
4. Add the bouchot mussels, thyme, and white wine, and season with salt and pepper. Cover the pot. Cook the mussels for 5 to 7 minutes over medium heat, shaking the pot twice during cooking. Check if the mussels are open and serve with bread.